Sweet apples, crunchy celery, and juicy chicken breasts combine with warm curry powder and creamy yogurt in this delicious and healthy curried chicken salad.
Chicken salad is a classic recipe that brings back many childhood memories of my beloved Miracle Whip. It was a sad day when I discovered the main ingredient was corn syrup so I try to use it sparingly, if at all. The good news is that plain yogurt has come to the rescue.
Before you shun me, let me give you a few tips for replacing mayo or sour cream with plain yogurt. It is important to replace the fat with additional flavor. Since much of what we love about mayo and sour cream is the rich, decadent mouthfeel that comes from the fat it is important to make up for it with natural flavor enhancers.
If you’re making tuna salad, add in freshly chopped herbs such as basil or dill. Making tacos? Add a little lime zest and fresh lime juice to sour cream before serving.
When it comes to chicken salad, I love adding antioxidant-packed curry powder and a splash of fresh lemon juice. For added sweetness (to make up for the missing corn syrup), I add chopped apples. Red grapes work well too!
How to make Curried Chicken Salad with Apples
You can start with a whole rotisserie chicken, cooked chicken breasts, or pre-cubed or shredded canned chicken from the grocery store. I tend to have rotisserie chickens on hand for times such as these. Shred it up to the size you prefer.
Mix together the sauce ingredients before adding in the chicken. Stir to fully combine. Feel free to add extra lemon juice if needed.
Chop the celery and apples finely before adding them to the chicken mixture. You can even throw in some red onions, I won’t tell.
Once all the ingredients are mixed together you can serve immediately or chill in the fridge for a half hour or so. You can also store in the fridge for a few days and dish out for lunches during the week. Just don’t be surprised if it doesn’t last that long!
Frequently Asked Questions
Do I have to serve curried chicken salad in lettuce wraps?
No, you can use tortillas, bread, toast, crackers, or even eat by itself! Just account for the extra calories and carbs.
What if I don’t have apples or celery?
I think the apples add sweetness and the celery some crunch, but you can substitute either with whatever you have. Red grapes or raisins work well to replace apples. And anything crunchy like onions could replace celery.
Is curry spicy?
Curry doesn’t have to be spicy or hot. It’s a blend of different savory and sweet spices, and the level of heat will depend on the type and amount of pepper used. Most curry found in the regular spice aisle in the grocery store is not spicy.
Should I serve curried chicken salad cold?
You can eat it cold or room temperature, but if serving over lettuce I recommend keeping it cold so it doesn’t wilt.
What side dishes go with curried chicken salad?
Whether you serve on lettuce wraps or a sandwich, this curried chicken salad goes great with Baked Turnip Chips, Fried Pickle Chips, or Vegan Roasted Tomato Soup.
How long does chicken salad last in the refrigerator?
Chicken salad should be stored in an air tight container and can last for 3 to 5 days in the refrigerator.
Of course, I’m not perfect and I’m yet to discover a perfect egg and ham sandwich without Miracle Whip. Maybe one day… ;-)
Your fork is waiting.
Curried Chicken Salad with Apples
- 8 oz cooked chicken breasts (cubed)
- 4 celery stalks (minced)
- 1 apple (diced)
- ½ cup plain low fat yogurt
- 1 tablespoon curry powder
- 1 tablespoon lemon juice
- ½ teaspoon salt
- In a medium bowl, whisk together yogurt, curry powder, lemon juice and salt.
- Stir in chicken, celery and apple. Check for seasoning and adjust accordingly.
68 thoughts on “Curried Chicken Salad with Apples”
I have made curried chicken salad most of my life by the seat of my pants (starting in the pre-Internet days ????) and for the most part it was successful. However, after using this recipe from Liz, I must say my curried chicken salad went from being good to being spectacular! This is the perfect balance of chicken, crunch, sweetness & curry; using yogurt was an added health benefit without sacrificing taste. This has to be best curried chicken salad ever! Thank you, Liz.
Oh my goodness thank you so much Marsha! So glad you enjoyed this!!!!!
Yum!! Can I use Greek yougurt? May try this this week for lunch!
Yes Greek yogurt would work fine!
Nice salad – thank you, Liz
Thank you Liz!
I absolutely LOVE curried chicken salad. My sister and I grew up loving chicken salad and curried has always been my favorite kind. I can’t wait to make this for her the next time she comes to visit. Nothing beats a flavorful, healthy chicken salad wrap! Thanks for sharing!
Same here Rebecca!!! I hope you enjoy this version as much as we did. It’s also great with dried cranberries. Enjoy!!
I made this recipe tonight with coconut yogurt because my family is dairy free and it is super yummy.
Oh I’m so glad you enjoyed it!!
Hi Liz, This looks amazing, we are a curry loving family but we are dairy free and soy free are there any suggestions on what to use instead of those?
Hi Melissa – Just swap out your favorite vegan mayo for the yogurt! Enjoy!
You can make your own Miracle Whip, here’s a link to a recipe:
My husband also grew up on the stuff, and we had stopped using it when we realized all the bad ingredients that were in it. So, now I have a recipe to make my own…won’t hubby be surprised!
Omg I should make it!!! I’m going to check out that recipe. :) Thank you!
I’ve been on the hunt for a kicked up chicken salad recipe and yours looks like the perfect answer to my taste buds’ prayers!
Oh good!! Let me know what you think Kelly!
This looks fabulous! I’ve made curried chicken salad before…but the apple touch? Lovely!
Thank you!! The sweetness is such a good balance!
I love using yogurt in place of sour cream and mayo!
Any tips on using yogurt in baked goods? I’ve seen recipes that replace some of the oil or butter with yogurt, but do you know of any formula that I can apply to some of my favorite recipes?
I use yogurt all the time!! Typically I replace half of the oil with yogurt. Hope that helps!!
Yes! Thank you! I’ve been afraid to try without being sure of the ratio!
I USE HEART HESLTHY LITE OLIVE OIL, INSTEAD OF ANY VEGGIE OR CANOLAAND THERS ALWATS COCONUT OIL, ALSO!!
Why would anyone shun you? Everything in moderation, even Miracle Whip. Heck, it even says ‘miracle’ in the name!
This salad looks so fresh and yummy–perfect for a blast of spring/summer on s snowy day.
This. Sounds. Amazing!
Okay, I can’t do Miracle Whip, but I can definitely get behind your curry yogurt dressing. I would love a serving of this for lunch.
I can’t do it anymore either..thank goodness for yogurt! :)
Love the curry in this! Great tips for upping the flavor when replacing fat!
Thank you so much Jessica!
Love the curry in this! I’ve never tried curry in egg salad but I’m so intrigued by it! Will definitely have to try soon.
I bet it would be great with egg salad as well as chicken salad!